Ingredients
- Quinoa (cooked to package specs)
- Maple tofu (see recipe)
- Almond butter sauce (see recipe)
- Grilled yams
- Hemp seeds
- Fresh garnishes such as sliced cucumbers, cherry tomatoes, shredded red cabbage, and sprouts
Almond Butter Sauce
Makes 2 Cups
- ⅓ cup water
- ¼ cup almond butter (or almonds and 2 Tbsp. coconut milk)
- 2 Tbsp. lime juice
- 1 Tbsp. rice vinegar
- 1 tsp. tamari
- 1 Tbsp. ginger, chopped
- ½ stalk green onion, sliced
- ¼ tsp. chili flakes
- 2 Tbsp. toasted coconut
- 1 date, pitted
- ¼ lime, zest and juice
- 1 tsp. salt
Maple Tofu
Serves 4
- 1 package of firm tofu (350 g)
- ¼ cup soy sauce
- ¼ cup maple syrup
- 1 Tbsp. rice vinegar (try balsamic for a different delicious flavour)
- 1 garlic clove, squished
- 3-4 slices of ginger
Directions
Drain and slice the tofu into a funky shape (I like triangles). Place in a wide frying pan with remaining ingredients and bring to a simmer. After 5-10 minutes, flip the tofu, turn off the heat and let it absorb the flavours for another 5 minutes.
To assemble the bowl: With quinoa as your base, start piling your ingredients on: grilled yams, hemp seeds and whatever fresh garnishes you’ve chosen. Top with maple tofu and almond butter sauce.
Nutrition facts per serving: Calories 406; protein 13.7 g; fat 25.2 g; carbs 36.2 g.
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